Masters’ degree in Restaurant Management

Presentation

In the next few years the sector will experience a tsunami of continuous changes that only those players who can anticipate and adapt to it will survive. Will you be one of them?

To set up a business in catering and ensure its continued success one needs more than passion: when it comes to planning a competitive, profitable catering business in an environment in a constant state of flux, knowledge and an entrepreneurial mind are essential.

Why do 80% of restaurants fail within their first five years of operation?

Because most start-ups in this sector start with a vision that is not professional and because now, the market is evolving at an exponentially rapid pace towards new economic, social and conceptual paradigms that have a direct effect on the business model, which requires ever more business knowledge and a more certain vision of this new future of catering.

Who will survive these radical changes?

Those who start up operations that already take account of this vision of the future of the sector to adapt their business model as the symptoms of change become apparent. This Masters’ program discusses these changes and prepares you to be aware of change: it teaches you how to measure and adjust to what is really important so that when the time comes, you can react with sufficient notice, staying one step ahead of others and increasing your edge over your competitors.

Objectives

• 1

  Acquire skills to manage oneself, other people and the business, strengthening one’s own aptitudes to create business models that are results-oriented at all times.

• 2

  Work on the ability to analyse and evaluate the offer and business idea, adapting it to demand and using price-setting methods.

• 3

  Provide knowledge based on real-life experiences with entrepreneurs in the catering sector.

• 4

  Acquire knowledge of finance and the key functions of the business and explore in depth the projection of short-, medium- and long-term finance and techniques for monitoring your business.

• 5

  Provide knowledge of health, consumer and catering legislation and standards.

• 6

  Provide students with the tools and techniques to improve the performance of work teams, maintaining leadership in the long-term.

• 7

  Acquire knowledge of the user experience and of the creation of products and memorable experiences, so as to disseminate it in online and offline environments.

• 8

  Train to plan, execute and evaluate projects in controlled environments, and to develop a Business Plan.

Requisites for admission

Pass the pre-admission interview.

Admission process

• 1

  Complete the admission form and submit documentation.

  This process is completed online using this link.

• 2

  Admission test and level of Spanish language proficiency.

  Even though we will provide you with the simultaneous translation pilot system, some knowledge of Spanish would be useful. The admission test will give is an indication of your level and of your personality traits, willingness to work and creativity.

• 3

  Interview with the program coordinator.

  You will have a telematic interview with the program coordinator, who will assess your compatibility with the group and your contribution to the same.

• 4

  Admissions Committee.

  Your application will be sent to the Admissions Committee, which will make the final decision based on information received during the process.

• 5

  Approval and reservation.

  If the opinion is positive, you will be able to enrol by paying for a place booking. Welcome to CIB!

Program director

Josep Gala is a consultant and trainer specialized in management and organization of tourism companies. He has collaborated in various university schools in economy and business programs, and sustainable development in face-to-face and online formats. In his career he has held positions of responsibility in tourism companies and has also been dedicated to the management of international cooperation projects in various countries such as Morocco, Bolivia or Argentina. As a consultant, he has advised entrepreneurs in the planning, implementation, improvement of results, reorientation of businesses related to restoration.

He is a founding member of the CIB - Culinary Institute of Barcelona - of which he is its CEO Barcelona, the world capital of gastronomic innovation, business schools, the best football, international congresses, biotechnology, mobile and video games is also the city of adoption of Josep.

Urbanita by obligation, Josep is the executive soul of the Culinary Institute of Barcelona since its foundation precisely because in its genome is included the order, management, ratios and the fixation, pursuit and fulfillment of the objectives.

But if something defines Josep is his immense sensitivity that further accentuates his ability to empathize as a teacher.